“When I opened my trailer, I had already been cookin’ in Katy for about 30 years,” Muniz said. “I started cooking at a really young age—grilling and stuff, you know.”
Muniz has been living in the Katy area since 1995.
“I grew up in a rural area and was exposed to a lot of the South Texas ranchers and the cooks, so a lot of my cooking style—it’s barbecue—but it would be considered South Texas-style ranch cooking,” Muniz said.
The barbecue restaurant emphasizes Mexican and Tex-Mex cuisine and offers smoked meats, homemade breakfast tacos, puffy tacos, street tacos and border lonches, Muniz said.
A border lonche is similar to tortas—originating in Jalisco, Mexico—as well as South Texas towns such as McAllen and Nuevo Progreso.
Muniz said his San Antonio-style puffy taco filled with either brisket or pulled pork is one of his best sellers.
The name for the restaurant is inspired by the Mexican holiday the Day of the Dead, which honors the memories of loved ones, which have been passed down from generation to generation, Muniz said.
“I take it a step further and honor all the military, police, firefighters and first responders who have been killed in the line of duty,” Muniz said.
A lot of the profits from the business are donated to charity events for first responders and local teachers.
“The reason why my business has survived so far is because the Katy community is just fantastic about supporting small businesses,” Muniz said.
Muniz had been running his food truck for about one year before the pandemic but was able to sustain his business and opened his first brick-and-mortar location Sept. 29 at 25551 Kingsland Blvd., Ste. C102, Katy.
He is planning to open a third location in the Hill Country near Fredericksburg called Los Muertos BBQ and General Store.